Ingredients:
• Sour curds – 2 cups
• Raw kerala Banana (nendra pazham) – 1
• Yam – 200 g
• Turmeric powder – 1/2 tsp
• Salt to taste
• For masala paste:
• Grated Coconut – 1 cup
• Green chillies – 6 or to taste
• Pepper Corns – 1 tsp
• Turmeric powder- 1/2 tsp
• Curry leaves – 1 sprig
• For seasoning:
• Oil (coconut) – 2 tbsp
• Mustard – 1 tsp
• Curry leaves – 1 sprig
Method:
- Cut banana and yam into cubes.
- Boil with turmeric and pepper powder.
- Add salt.
- Grind masala ingredients to a paste.
- Add to cooked vegetables.
- Simmer for a couple of minutes.
- Add beaten curds, mix well and remove from fire.
- Heat oil for seasoning in a small frying pan.
- Add mustard.
- When it splutters, add curry leaves.
- Add this to the kalan.
- Serve with rice.